Spring Harvest Three Bean Chicken Chili

"This symphony of flavors is inspired by spring. This unique white chili has the delicate crunch of asparagus, umami touch of trumpet mushrooms, highlights of earthy sweetness of sweet potato, and the aromatic essence of leeks and shallots. Each spoonful unveils a harmonious blend of creamy textures and hearty goodness, courtesy of tender shredded chicken breast and garbanzo, cannellini, and northern beans. A truly comforting delight for the senses to enjoy with a glass of Black Box Chardonnay."

Prep Time

10-20 minutes

Cook Time

30-55 minutes

Paired With

Main Protein



extra virgin olive oil 1/3 cup, 2 cups, 2 cups, 2 Tbsp, 1 cup, 1/3 cup, 1 qt, 2-10.5 oz cans, 1 pkg (8 oz), 2 each, 1 lb, 1 large, 1-16 ozcan, 1-16 oz can, 1-16 oz can, 1-1/2 cup, to taste, to garnish
shallots, thinly sliced
leeks, roots & leaves removed, halved, thinly sliced
garlic, minced
trumpet mushrooms, thinly sliced
Black Box Chardonnay
chicken broth
cream of mushroom condensed soup
cream cheese
whole red dried chilies
chicken breast, skinless, boneless
sweet potato, peeled, diced
garbanzo beans, rinsed & drained
cannellini beans, rinsed & drained
northern beans, rinsed & drained
asparagus, cut on bias, 1-inch pieces
salt & pepper
scallions & parsley


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large pot, heat one tablespoon of olive oil over medium-high heat.
  3. Add shallots & leeks to pot and  sauté for 2-4 minutes.
  4. Add garlic and sauté for an additional 1-2 minutes.
  5. Season aromatic mixture with salt and pepper, then remove from pot and set aside in a bowl.
  6. Add another tablespoon of olive oil to pot over medium-high heat. Add mushrooms and season with salt and pepper. Sauté for 3-5 minutes or until mushrooms are lightly caramelized.
  7. Remove mushrooms from pot and add to bowl of aromatics.
  8. Add Chardonnay and cook for 2-3 minutes.
  9. Add chicken broth, cream of mushroom, and cream cheese. Whisk over medium heat until ingredients are evenly incorporated.
  10. Add red dried chilies and Parmesan rinds to pot and continue to cook over medium heat for 20-30 minutes or until Parmesan rinds have melted.
  11. While the soup base cooks, prepare chicken and sweet potato. Toss sweet potato with one tablespoon of olive oil, and coat chicken breast with another tablespoon of oil. Lay chicken and sweet potato on sheet pan lined with parchment paper. Season with salt and pepper. Roast in oven for 20-25 minutes or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
  12. Remove chicken and sweet potatoes from oven. Using two forks, shred chicken breast.
  13. Remove chili peppers and any remnants of Parmesan rinds from soup base, and discard.
  14. Add chicken, sweet potato, and beans to pot. Continue to heat over medium heat.
  15. Toss asparagus in oil and lay on baking sheet lined in parchment paper. Season with salt and pepper. Roast for 5 minutes.
  16. Add roasted asparagus and mushroom aromatic mixture to pot. Cook for another 5 minutes.
  17. Serve hot, and garnish with scallions and parsley.